Description
Nankhatai is a traditional Indian shortbread cookie known for its crumbly texture and rich flavor from ghee and cardamom. These delicate cookies combine all-purpose flour, chickpea flour, semolina, and powdered sugar, baked to perfection and garnished with slivered nuts for an authentic treat that’s perfect for tea time or festive occasions.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup besan (chickpea flour)
- 2 tablespoons semolina (sooji)
- 3/4 cup powdered sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon cardamom powder
- Pinch of salt
Wet Ingredients
- 1/2 cup ghee (clarified butter)
Garnish
- 2 tablespoons slivered pistachios or almonds
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking tray with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, besan, semolina, powdered sugar, baking powder, cardamom powder, and a pinch of salt to ensure a smooth and well-combined dry mixture.
- Add Ghee and Form Dough: Add the ghee to the dry ingredients and mix gently until a soft dough forms. Be careful not to overmix to maintain the delicate texture.
- Shape Cookies: Divide the dough into small equal-sized balls, place them on the prepared baking tray, and flatten each gently to form cookie discs. Top each cookie with slivered pistachios or almonds for a decorative and flavorful touch.
- Bake Cookies: Bake for 15 to 18 minutes or until the bottoms of the cookies are golden brown while the tops remain pale, indicating a perfectly baked nankhatai.
- Cool and Store: Let the cookies cool on the baking tray for about 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container once fully cooled to maintain freshness.
Notes
- Do not overmix the dough as it may result in dense cookies.
- Use good quality ghee for best flavor.
- Cookies should be pale on top and golden underneath when perfectly baked.
- Store cookies in an airtight container at room temperature for up to 2 weeks.
- Garnish can be customized with your choice of nuts.
